Week #16

This week’s half share includes: golden beets, carrots, tomatoes, onion, delicata squash, and salad mix.

Golden beets are such a treat. They are so vibrant both in aesthetic and culinary. Our favorite way to eat beets, especially the golden, is to roast them in olive oil and salt and then add them to salads. Another favorite is simply boiled them, chopping and eating warm or added to dishes, even cooled for smoothies!

It’s that time of year when all the beautiful winter storage vegetables begin to be harvested and shared with you! Delicata squash is such a joy to eat because it requires almost no added ingredients to amplify its deliciousness. Simply chop off the stem, cut it lengthwise, spoon out the seeds, cut into slices, cover with oil, and roast until soft or starting to brown, either result will surely delight. And don’t bother with the skin, it is edible and soft enough that you don’t know the difference. Check out some more ideas for how to cook with Delicata squash.

Wishing you all a beautiful beginning to fall!